It’s a chilly winter here in the northwest. Homemade soup finds its way to our table for lunch and dinner and sometimes even for breakfast. If you prefer a plant-based diet this Rapunzel Vegetable Broth is one of my favorites to have on hand for adding flavor to soups, stews, vegetables and to add to the water while cooking quinoa, rice and other whole grains. It’s made with sea salt, yeast extract, organic rice flour, organic sunflower oil, organic onions, organic carrots, organic celery, organic spices (turmeric and mace), and organic parsley. It has a well balanced flavor and blends well in whatever you’re making unlike other products like it. It adds color and specks of parsley to sauces, soups and stews. If your local natural foods market doesn’t carry it you can find it on www.amazon.com
. A 4.41 oz. jar makes 6.5 quarts. It keeps well in my pantry. Why not give it a try? You won’t be disappointed !
On another note there are few openings for the Nourishing Winter Vegetable Sides Class on February 2nd. Learn many applications that create tasty sides and get acquainted with some new varieties of vegetables that will add flavor and nourishment to your diet. E-mail me at firstname.lastname@example.org for more info.
Thanks for stopping and happy cooking!